赤霉素和萘乙酸对柿果实采后成熟软化生理指标的影响  

Effect of GA_3 and NAA on Physiological Indices of Persimmon Fruit on Postharvest Ripening and Softening

作　　者：付润山[1] 姜妮娜[1] 饶景萍[1] 索江涛[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨陵712100

出　　处：《西北植物学报》2010年第6期1204-1208,共5页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家自然科学基金项目(30771756)

摘　　要：以采后‘富平尖柿’果实为试材,常温下用60 mg/L赤霉素(GA3)和20 mg/Lα-萘乙酸(NAA)进行处理,考察柿果实成熟软化相关生理指标及果胶物质代谢在贮藏过程中的变化,以明确GA3和NAA处理对柿果实贮藏效果的影响。结果显示:GA3、NAA处理果实的贮藏时间分别比对照延长了4 d和10 d;GA3和NAA处理可显著延缓果实硬度的下降进程,有效降低果实呼吸强度和乙烯释放量,且呼吸高峰和乙烯高峰的出现明显迟于对照;果实多聚半乳糖醛酸酶(PG)活性的升高受到抑制,从而延缓了原果胶的降解以及水溶性果胶含量的增加,阻碍了果实的软化进程。试验表明,GA3和NAA处理可有效延缓柿果实的后熟软化,延长其贮藏期限,并以GA3的效果尤为明显。Experiment was conducted with persimmon fruit（Diospyros kaki L.cv.Fuping Jianshi）.After harvest,the fruits were treated with gibberellic acid（GA3,60 mg/L） and naphthylacetic acid（NAA,20 mg/L） and stored at room temperature.The physiological indices in relation to delayed-ripening and softening of persimmon and pectin metabolism were studied to investigate the influence of GA3 and NAA on storage of persimmon fruit.The results showed that the storage time of groups treated with GA3 and NAA was delayed for 4 days and 10 days,respectively.GA3 and NAA treatment significantly postponed the decrease in the flesh firmness and decreased the ethylene production and the respiration rates,of which the peak was retarded compared with the control group;GA3 and NAA treatment remarkably inhibited polygalacturonase（PG） activities,which delayed the depolymerization of protopectin and reduced the increase of water soluable pectin（WSP）,thereby restraining the process of fruit softening.As a conclusion,GA3 and NAA treatment can put off the delayed-ripening and softening of persimmon fruit and the effect of GA3 treatment was better than that of NAA.

关 键 词：柿 赤霉素 萘乙酸 果实软化 

分 类 号：Q945.66[生物学—植物学]